Mexican Bean Salad

Ingredients

• Avocados

  Raw, All commercial varieties

  ¼ fruit or 50g

• Onions

  Raw

  ½ small or 35g

• Tomatoes

  Red, ripe, raw, year round average

  ½ medium whole or 62g

• Red bell pepper

  Sweet, raw

  ½ medium or 60g

• Fresh cilantro

  Coriander leaves, raw

  4 sprigs or 9g

• Kidney beans

  All types, mature seeds, canned

  1 cup or 256g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Lime juice

  Raw

  ½ lime yields or 22g

• Egg

  Whole, fresh eggs

  2 large or 100g

Directions

1. Lower the eggs into boiling water and boil for 6½ minutes. Transfer to a bowl of cold water to cool.
2. Slice the avocado, and dice the onion, tomatoes, and bell pepper. Combine the avocado, beans, onion, cilantro leaves, tomatoes, and bell pepper in a large bowl.
3. In a separate bowl, mix the lime juice with cumin and chili powder.
4. Once the eggs have cooled but are still warm, peel them and cut into quarters.
5. Toss the salad with the dressing and gently add the eggs. Serve immediately.